Spiked Eggnog

A delightful holiday drink that transforms traditional eggnog with a touch of bourbon or rum.

By @tameramowryhousley

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 6 egg yolks
• 0.75 cup sugar
• 2 cups whole milk
• 0.5 tsp nutmeg
• 1 tsp cinnamon
• 0 hot milk mixture
• 1 cup heavy cream
• 1.5 tsp vanilla extract
• 0.25 cup bourbon or rum
• 0 fine mesh strainer
• 0 whole nutmeg

Instructions

1. Whisk the egg yolks and sugar together until the mixture becomes pale.
2. In a saucepan, heat the whole milk, nutmeg, and cinnamon until it begins to steam. Do not let it boil.
3. Slowly whisk the hot milk mixture into the yolk mixture, adding a little at a time to prevent curdling.
4. Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon.
5. Remove the saucepan from the heat and stir in the heavy cream.
6. Allow the mixture to cool for about an hour.
7. Once cooled, stir in the vanilla extract.
8. Add the bourbon or rum to the mixture and stir well.
9. Pour the eggnog through a fine mesh strainer to remove any lumps.
10. Serve chilled, garnished with freshly grated nutmeg on top if desired.